Bocconcini Salad Pizza
½ cup (125 mL) Canadian Mascarpone cheese
2 tbsp (25 mL) prepared basil pesto
1 12-inch (30 cm) prebaked pizza crust
3 cups (750 mL) trimmed arugula (torn if large)
1 cup (250 mL) drained Canadian Baby Bocconcini (about 6.5 oz/200 g)
½ cup (125 mL) grape or cherry tomatoes, halved
2 tbsp (25 mL) extra virgin olive oil
1 tbsp (15 mL) balsamic vinegar
Salt and freshly ground black pepper
In small bowl combine Mascarpone cheese and pesto; spread over pizza crust. Top with arugula, bocconcini and grape tomatoes. Whisk together oil, vinegar, salt and pepper to taste; drizzle over top.
Complementary Wines: Chianti
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